Description

This Savory Garlic Herb Chicken with Creamy Mashed Potatoes is a comforting and flavorful meal perfect for a family dinner. Juicy chicken breasts are seasoned with garlic and Italian herbs, then pan-seared to perfection. Served alongside velvety mashed potatoes enriched with butter and milk, complemented by sweet honey-glazed carrots, and garnished with fresh parsley, this dish balances savory and sweet elements for a satisfying, wholesome experience.

Ingredients

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Chicken

4 pieces Boneless, Skinless Chicken Breasts – seasoned well for maximum flavor
2 tablespoons Olive Oil (can substitute with any cooking oil)
3 cloves Garlic, minced (fresh garlic preferred)
1 tablespoon Dried Italian Herbs (Italian seasoning as substitute)
Salt and Pepper, to taste (adjust to your preference)

Mashed Potatoes

2 pounds Russet Potatoes, peeled and cubed (Yukon Gold can be swapped for creamier texture)
4 tablespoons Butter (unsalted preferred for better seasoning control)
1/2 cup Milk (can substitute with cream or plant-based milk)

Honey-Glazed Carrots

2 cups Carrots, peeled and sliced (fresh preferred, frozen is handy)
2 tablespoons Honey (maple syrup as alternative)

Garnish

1/4 cup Fresh Parsley (optional)

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Instructions

Prepare the Chicken: Season the boneless, skinless chicken breasts generously with salt, pepper, and dried Italian herbs. Mince the garlic finely to maximize flavor infusion in the chicken.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). During the last few minutes, add minced garlic to the pan and let it sauté with the chicken for enhanced aroma and flavor.
Prepare the Potatoes: While the chicken cooks, place peeled and cubed Russet potatoes into a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, approximately 15-20 minutes. Drain the potatoes thoroughly and return them to the pot.
Mash the Potatoes: Add butter and milk to the drained potatoes. Mash until smooth and creamy. Adjust consistency with additional milk if needed and season with salt and pepper to taste.
Cook the Carrots: In a separate pan, add sliced carrots with a small amount of water and cook covered on medium heat until carrots are tender, about 8-10 minutes. Drain excess water if any remains. Stir in honey and cook for another 2 minutes to glaze the carrots evenly.
Plate and Garnish: Serve the garlic herb chicken breasts atop or alongside a generous portion of creamy mashed potatoes. Add honey-glazed carrots to the plate. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

Notes

For a creamier mashed potato, use Yukon Gold potatoes instead of Russet.
Unsalted butter allows you to control the salt levels better in the mashed potatoes.
Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.
Maple syrup makes a good substitute for honey in the carrot glaze for a different sweetness profile.
Ensure chicken breasts are of even thickness for uniform cooking; pounding them lightly if needed helps.
Rest cooked chicken a few minutes before serving to retain juices.